My favourite schnitzel is fried to a golden brown and served with mashed potatoes, gravy and sauerkraut. Since my family can’t stand the smell of “kraut” in the house, I only order that when I’m in a good German restaurant. This is how I make schnitzel for the Hills at Willowgrove Hill.
4 Willowgrove Hill schnitzels
1 lb extra-wide egg noodles
4 Tbsp butter
2 large onions, thinly sliced lengthwise
Freshly ground pepper
½ tsp ground thyme or poultry seasoning
Vegetable oil for frying
Flat-leaf parsley, finely chopped (a generous handful)
1 lemon cut into wedges
Bring a large pot of water to a boil, add salt, then the pasta, and cook until al dente. Drain.
While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme, and cook, stirring, until the onions are golden, 20 minutes. Set aside.
Preheat the oven to 250F and place a baking sheet on the middle rack. In a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Fry schnitzel in the skillet, 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining schnitzel.
Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.
Willowgrove Hill Omega-3 DHA EPA Fast Fact:
Research indicates that Omega-3 DHA from fish oil has a positive effect on Alzheimer's disease and overall cognitive function, and that Selenium's antioxidant effects help to boost immunity.
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